This rendition of sarciadong isda is from Melissa Miranda of Seattle’s Musang, a Filipinx people group space and eatery. “My father used to go seaward roost fishing in Ocean Shores and he’d make this sauce for myself as well as my mother. Then we’d battle about it, since it’s so great — yet additionally so straightforward. It’s simply sauteed garlic, onion, tomato, Johnny’s flavoring salt, and a little fish sauce in the event that you need it.” Miranda utilizes a cornstarch slurry to assist with restricting the egg into a smooth, rich sarciado sauce, an ideal partner to the fish, which she serves on top so it stays fresh.
Fixings
½ cup Diamond Crystal or ¼ cup Morton genuine salt, in addition to more
4 6-oz. skin-on salmon filets
2 Tbsp. vegetable oil, partitioned
3 enormous garlic cloves, cleaved
1 little onion, finely cleaved
Johnny’s flavoring salt or genuine salt
Newly ground dark pepper (discretionary)
2 new or canned plum tomatoes, coarsely cleaved
1 Tbsp. cornstarch
2 enormous eggs
2 runs of fish sauce (ideally Squid brand)
Meagerly cut scallions (for serving)
Readiness
Stage 1
Whisk salt into 8 cups cold water in an enormous bowl to break down. Add salmon and cover. Let sit at room temperature 60 minutes. Eliminate salmon from brackish water; wipe off.
Stage 2
Heat 1 Tbsp. oil in a medium pan over medium-high. Cook garlic, blending frequently, until brilliant, around 2 minutes. Add onion, season with preparing salt (or genuine salt and pepper), and cook, mixing frequently, until clear, around 3 minutes. Add tomatoes; cook, blending and squashing, until starting to adhere to dish, around 35 minutes. Add 1 cup water. Bring to a stew; cook, decreasing intensity if necessary, until sassy, around 5 minutes. Allow tomato to sauce cool something like 1 moment.
Stage 3
Mix cornstarch and ¼ cup water in a little bowl. Delicately beat eggs in one more little bowl to mix. Add pureed tomatoes a little at a time, whisking to mix after every option. Return pureed tomatoes to skillet; race in slurry. Bring to a stew over medium intensity; cook, mixing, until thickened, around 1 moment. Season with fish sauce. Diminish intensity to low and keep pureed tomatoes warm.
Stage 4
Heat staying 1 Tbsp. oil in a huge nonstick skillet over medium-high. Season salmon delicately with salt and pepper. Cook, skin side down, squeezing filets tenderly with a fish spatula, until skin is profoundly seared and fresh, around 5 minutes. Turn over and cook until tissue is obscure all through, around 3 minutes.
Stage 5
Partition pureed tomatoes among plates; top with fish, skin side up, then scallions.
